I know it’s January, but I have been craving peaches like nobody’s business, and when I crave peaches, I crave Peach Pie! I thought I would make an Easy Peach Crisp~ because it has oatmeal and nuts and that’s healthy right??!

DIRECTIONS:
1. Preheat oven to 350 degrees F. Butter or spray a 9×13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.

4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.

Note: You don’t have to toast the coconut or pecans if you don’t want to, it just enhances the flavor.

It’s been like mourning the death of a friend, ever since my oven started sparking and then caught on fire. I guess it was a sign that I have been baking too much….seriously, I didn’t realize how much I cooked and baked, um yeah, I forgot…I am a Food Blogger.

This is one of those recipes that you make and you say, “Oh….WOW!” I snack on nuts every day. Cashews are one of my favorite nut, all buttery and crunchy, yummy on salads or just by the handful. This is a fantastic way to eat a cashew. I could eat up every little last piece of these wonderful Honey Mustard Roasted Cashews, but I must refrain myself! Your friend’s will be thrilled if you make these before you go to a party and bring them as a gift, or else you may be sitting in front of the computer shopping and then unbeknownst to you, your bowl of nuts has vanished! Not that this happened to me or anything like that.

Honey and Mustard Roasted Cashews

2014-12-04 12:06:53

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This is one of those recipes that you make and you say, “Oh….WOW!” I snack on nuts every day. Cashews are one of my favorite nut, all buttery and crunchy, yummy on salads or just by the handful. This is a fantastic way to eat a cashew. I could eat up every little last piece of these wonderful Honey Mustard Roasted Cashews, but I must refrain myself!

In a bowl, stir together the honey, olive oil, mustard, red pepper flakes, and salt. If the honey is very thick, microwave it for a couple seconds to make it thinner, this will be a better coating for the cashews.. Toss cashews into honey mixture and coat cashews well.

Place cashews in a single layer on baking sheet and bake at 375 for 10-15 minutes until fragrant, stir halfway through the cooking time. Keep an eye on the cashews after about 12 minutes. The cashews can burn quickly.

Remove from oven. Toss to coat and loosen from the parchment. Allow to cool before enjoying. Store in an airtight container at room temperature.

Notes

Keep a close eye after cashews have been in the oven for 10-12 minutes, cashews can burn quickly

Merry Christmas and a very Happy Healthy Holy New Year! This is my first blog post for 2012 and I am still in the Christmas spirit! Today is still Christmas on some of your calendars and I still have my tree up! Hubs gave me a new laptop as my big Christmas gift, he is just the most thoughtful wonderful person! Now I can blog anywhere in the world! I have one of those older brains, which takes me a while to figure out these new electronics, so please bear with me.This is why I haven’t blogged in weeks, but I am excited to learn and hoping it will make my life easier! This is one of my favorite recipes for the holidays or anytime. I really love the taste of cranberries, tart and crisp the way the cranberry bursts in my mouth. It has such a clean healthful taste as it lingers on, fruity-fresh. I have made this recipe before as a bread and wanted to experiment as to how they would turn out as a muffin.My kids absolutely adore muffins, I had to shoo my daughter away just to do a photo shoot, before the muffins were all gobbled up.

I use the whole cranberries, not chopped so that the muffins are bursting with cranberry flavor. Please make sure the cranberries are completely cooled so that you don’t have 3rd degree burns in your mouth like me…

I love how the cranberry muffins look with Lily’s Roses!

Oh great! The Barbie muffin paper got in the shot- so professional- Right??

It’s Christmas by the bay and unseasonably warm, but there are no complaints here from “The L. A. Girl”! I can get used to this Maine living…last I heard at the local donut shop is that we are going to be making up for it and it will be a “Wicked Snowy Wintah!!” OH-OH…. the word wicked and wintah is really scaring me….but wait…I can bake all day if I am snowed in..yippee!!

My favorite tugs.

I love our harbor, I am so lucky that I can walk here everyday!! I have counted my blessings for 2011 and am very excited for 2012. Happy New Year to you. Love, Nettie

Directions:

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, oil and egg. Mix until well blended. Stir in cranberries and nuts. Use an ice cream scooper and scoop batter into muffin papers.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Makes 18- 24 muffins, depending on size. This recipe has been linked up with my favorite fabulous blogs!

I signed up for the Great Food Blogger Cookie Swap with cookieswap@loveandoliveoil.com with Lindsay and Julie. It is a secret Santa style swap- so I am not supposed to contact my matches until after the swap! Lindsay and Julie told me not to ruin the surprise. I am terrible with secrets, this is killing me! I want to call my swap matches and ask- Did you get the cookie bars? Did they arrive in bars and not crumbs? Do you like them? Do you really ? Huh? Huh? Oh yeah, this is torture! So far, I have received one dozen cookies from my secret Santa and they were oh- so- yummy! I baked over three dozen bars and shipped one dozen cookies to three different people! I can’t wait for the responses!

These bars are so dreamy and delicious, your kids will be fighting over them, Amy’s kids were- LOL!

Banana Chocolate Nut Bread
You say Bananas- I say Bananas. Why is it? Sometimes the bananas get scarfed up, sometimes they are left to ripen? Well today I had very ripe bananas and on those days when there is a cool fall-ish summer breeze…. I hear the sound of the Banana fairies giggling for me to make banana bread with melting gooey chocolate, it is almost like a cake, but it is called bread. It’s delicious cake bread- not to be confused with my favorite wine and much cheaper….

Bake until a wooden toothpick inserted in the center of the bread comes out clean, 60- 70 minutes. Let cool 10 minutes, then loosen sides of loaf pan and remove from pan. Let cool completely before slicing.

About Me

Hi, I'm Nettie! I’m the author, cook, photographer, traveler and food lover behind the scenes here at Moore or Less Cooking. I just love recipes and I have thousands of incredible recipes to share with you! My Blueberry Skillet Cake has been featured in Taste Of Home Magazine and my Peach Raspberry Pie has won awards! I was born and raised in Southern California and I live with my artist husband.

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